Directions

1.Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. 2.Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear. 3.In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.